We love that this recipe is light, flavorful, and comes together in about 25 minutes. It also has an especially nice contrast of textures from the juicy burst tomatoes, crisp edges, and tender interiors of the skillet-cooked gnocchi.
Ingredients
3cupscherry tomatoesabout 2 pints or 30 ounces
6clovesgarlicthinly-sliced
4Tablespoonsolive oildivided
2Tablespoonsbutter
1poundpotato gnocchi
1/2cupfresh basilslivered
1-2Tablespoonspine nutsoptional
1/4-1/2teaspoonred pepper flakes
salt and pepperto taste
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Instructions
Preheat oven to 450 degrees F. On a rimmed baking sheet or oven-safe skillet, toss together tomatoes, sliced garlic, and 2 Tablespoons of the olive oil. Roast for 10 minutes, until the tomatoes are wrinkled and just beginning to burst. Remove from oven and set aside.
While the tomatoes roast, combine butter and remaining 2 Tablespoons olive oil in a large skillet over medium-high heat.
When the butter is melted, add gnocchi to the pan and stir to coat. Let the gnocchi cook for about 5 minutes without stirring, until they begin to brown and turn crispy on the bottom. At that point, stir the gnocchi and cook for another 2-3 minutes to lightly brown the other side. If at any point the pan is getting dry or the gnocchi are browning too quickly, reduce heat to medium and/or add an extra drizzle of olive oil.
Add the roasted tomatoes and garlic, slivered basil, pine nuts, and red pepper flakes to the skillet. Sample and season with salt and pepper to taste. Serve right away.
Notes
Add Cheese: I usually pass some grated or shaved Parmesan at the table for those who want it. You can also stir some small mozzarella balls in with the gnocchi and tomato mixture at the end, just be aware they will melt slightly from the residual heat.